Eosinophilic Esophagitis Friendly Vegan Lentil Burger
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Learn more →Ingredients
4 servings
For the patties
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ½ tsp salt, plus more to taste
- ½ cup roasted red pepper, finely chopped
- 3 tbsp sun-dried tomatoes (oil-packed), finely chopped
- 3 tbsp fresh parsley, finely chopped
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp black pepper
- ½ cup rolled oats
- 2 tbsp tomato paste
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp olive oil, divided
For serving
- 4 vegan burger buns
- 4 leaves butter lettuce
- 1 large tomato, sliced
- vegan mayonnaise, to taste (optional)
Instructions
- 1
Combine the lentils, water, and 1/2 tsp salt in a large saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer and cook, uncovered, until the lentils are completely tender and most of the water has been absorbed, about 20–22 minutes. Drain any remaining liquid and spread the lentils on a baking sheet to cool for 10 minutes.
- 2
Transfer the cooled lentils to a large mixing bowl and mash with a potato masher or fork until roughly two-thirds of the lentils are broken down into a thick paste, with some whole lentils remaining for texture.
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